AI-generated image
Mariquitas
Green plantain chips
Mariquitas: crisp Cuban green plantain chips with garlic mojo for dipping
Mariquitas are the thin, glassy green-plantain chips that come in paper cones at Cuban cafeterías in Havana and Miami, always with a little bowl of garlicky mojo for dunking. They are a party and weekend snack, but with a mandoline they are ready in twenty minutes on any evening. The most common mistake is using plantains that have started to ripen: yellow ones are sweet and soft and burn before they crisp, so buy them hard and fully green. Take care with the mandoline and use its guard, and never leave hot oil unattended. Chef's tip: cut long, paper-thin slices lengthwise and drop them into the oil one at a time so they don't stick together.
- Total time
- 20 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 2 green plantainshard and fully green
- 1 litre vegetable oilfor deep frying
- 1 tsp fine salt
For the mojo
- 4 garlic clovescrushed to a paste
- ¼ cup olive oil
- 3 tbsp lime juiceor bitter orange juice
- 1 tbsp orange juice
- ¼ tsp salt
- 1 pinch ground cumin (optional)
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (3)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: For the mojo, stir 4 garlic cloves with ¼ tsp salt in a heatproof bowl. Warm ¼ cup olive oil in a small pan over a low heat for 1 minute, until just hot, then pour it over the garlic; it should sizzle gently. Stir in 3 tbsp lime juice, 1 tbsp orange juice and 1 pinch ground cumin and set aside.
2 minStep 2: Heat 1 litre vegetable oil in a deep, heavy pan to 350°F, filling it no more than a third full. Without a thermometer, a slice of plantain should sizzle at once and rise to the surface.
6 minStep 3: Meanwhile, cut the ends off 2 green plantains, score the skin lengthwise in 3 places and peel it away with your thumb. Slice the plantains lengthwise as thinly as possible on a mandoline, using the guard.
5 minStep 4: Fry the slices in 3 or 4 batches, dropping them in one at a time and stirring gently, until pale golden and they stop bubbling hard, about 2 minutes. They crisp more as they cool.
8 minStep 5: Lift out with a slotted spoon onto kitchen paper and sprinkle with 1 tsp fine salt straight away. Let the oil come back to 350°F before each batch.
Step 6: Serve warm with the mojo for dipping. Leave the oil to cool completely in the pan before you move it.
Nutrition per serving
- Calories
- 300 kcal
- Protein
- 1 g
- Carbs
- 36 g
- Fat
- 18 g
- Fibre
- 2 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does mariquitas take?
- About 20 minutes in total: 10 minutes to prepare and 10 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of garlic cloves?
- ½ tsp garlic paste or ⅛ tsp garlic powder per clove.
- What can I use instead of lime juice?
- Lemon juice, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
SakarpadaSweet fried dough diamonds
Sakarpada (shakarpara) are little sweet diamonds of a rich dough made with ghee, milk and sugar, fried until golden and crunchy. They are a Diwali favourite with tea, and the cubes go into bhusu too. They keep for weeks in an air-tight tin.
Indian
Yaki onigiriGrilled rice balls
Yaki onigiri (焼きおにぎり) are rice balls grilled until they form a crisp, toasty crust, then brushed with soy sauce glaze. They are eaten all over Japan, at izakaya, at barbecues and from the freezer section, as a snack or with miso soup. The inside stays soft and steamy while the outside crackles. Best eaten hot, straight from the pan. Chef's tip: let the shaped rice balls dry for 10 minutes before they go in the pan. A drier surface forms a better crust and won't stick, and the glaze goes on only at the end so it doesn't burn.
Japanese
Taiwanese grilled corn
At Raohe and Shilin night markets the grilled-corn stalls are easy to find: look for the queue and the smoky, sweet smell. Cobs are par-cooked, then turned slowly over charcoal while the cook brushes them with a dark glaze of sacha sauce, thick soy paste, garlic and chilli, layer after layer, until the kernels are sticky, slightly charred and deeply savoury. It is eaten hot from a paper sleeve while walking the market. Sacha (shacha) sauce, a Taiwanese barbecue paste, usually contains dried fish and shrimp; vegetarian sacha is sold in Asian shops. Contains soy, wheat and fish. Chef's tip: brush thin coats and turn often; one thick coat burns before the corn chars.
Taiwanese